|The Irish Egg Cookbook|
|by Nuala Cullen|
The versatility of the humble egg is boundless and this book is a marvellous collection of recipes for using eggs on every imaginable occasion.
1 - 10 of 26 for rotisserie
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Sprinkle the inside ... Place chicken on rotisserie with a pan ... butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.
Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey. Arrange 4 chicken breast halves with the ...
On a thawed ... minutess). Place in rotisserie 19 minutes per pound ... rare. Turns out as tender and juicy as any expensive cut roast you've ever had.
Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use. Cook your ...
Wash chicken and ... Spray chicken with Pam, then sprinkle with rotisserie. Blend, coating well. Bake, uncovered, in 375°F oven for 1 to 1 1/2 hours.
Marinate roast in ... Place roast on rotisserie of BBQ grill ... Adolf's mixture and baste roast during cooking. Takes about 3 to 4 hours for medium rare.
Sprinkle salt and ... before putting on rotisserie. On low ... salt, parsley and A-1 sauce. Simmer for 10 minutes. Baste turkey every 20 minutes until done.
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside. When peppers are ready, ...
De-bone chicken. Slit open peppers lengthwise, remove seeds and membranes. Insert 1 or 2 thick slices of cheese into each pepper then stuff each ...
Choose diced vegetables ... directions. Shred the rotisserie chicken with a ... 375°F and continue to bake until lightly golden (about 20-30 more minutes).
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